Did you know that in the production process of Extra Virgin Olive Oil, tasting plays a decisive role in its classification?
As you read, just as wine is tasted, olive oil must also be tasted after harvesting, through the subsequent stages of production, and after physicochemical analysis.
Timing of the EVOO Tasting
After the physicochemical analysis, an organoleptic analysis is carried out to classify the oil according to its quality into the categories established by EU regulations.
Tasting olive oil is a mandatory step to determine whether an oil can be classified as Extra Virgin.
It is such an important process that there are a series of rules and specifications regarding the tasting room, the materials used, etc.
When determining the flavor of olive oil during tasting, that is, its combined olfactory-gustatory sensation, there are three main attributes to consider:
- Fruity: this attribute appears when the olive oil recalls a fresh fruit.
- Bitter and pungent: the best EVOOs usually have a peppery note, as they preserve their organoleptic properties and contain intact polyphenols and natural antioxidants due to their high quality.
Elements of EVOO Tasting
- The tasting room: it must provide expert tasters with concentration, neutrality, and conditions that facilitate sensory analysis. Therefore, it should be soundproof, free of strange odors, and maintain a stable temperature between 20 and 25 °C. Lighting must follow regulations, and each taster performs their analysis in an individual booth.
- The glass cup: the glass must meet specific measurements and be dark-colored so the oil’s color is not visible. They are usually blue and covered with a lid called a “watch glass.”
- The taster: a qualified person who determines whether an olive oil deserves the Extra Virgin category or, if not, belongs to a lower quality category. Tasting is performed by 8 to 12 expert tasters who record their evaluations on a profile sheet, noting the intensity of each attribute.
Steps of the EVOO Tasting
- Pour 15 ml of olive oil into the glass, cover it with the watch glass, and rub its base for 2 minutes so the oil reaches 28 °C, enhancing the volatile aromatic components.
- Once at the optimal temperature, hold the glass in the palm of your hand, tilt it gently, and swirl it to coat the walls, creating a larger air/oil contact surface.
- Next, remove the watch glass and immediately smell the EVOO. This first sniff provides a general impression of like or dislike, which must later be confirmed. Cover the glass again, tilt and swirl it, and perform a second sniff to discover the olfactory notes in the oil. You will notice the abundance of aromatic notes (fruitiness) in a good extra virgin oil.
- Then, uncover the glass and take a small sip of about 3 ml. Distribute the oil throughout the mouth, from the front of the tongue to the sides and back, reaching the palate pillars. Using short successive inhalations, spread the sample through the mouth and perceive the volatile aromatic components of the EVOO. In this way, your taste buds detect the sweet, acidic, salty, and bitter stimuli of the oil, and you will be ready to evaluate the three positive attributes of a good extra virgin: fruity, bitter, and pungent.
At https://www.aceitedejaen.es/ you will find the best oils classified as Extra Virgin Olive Oils after the tasting process. Additionally, within the EVOO category, we offer premium gourmet oils. Try them!
